Does a rabbi has to say something from torah to make food kosher?

already exists.

already exists as an alternate
of this question.

Would you like to make it the primary and merge this question into it?

exists and is an alternate of .

Merge this question into

Split and merge into it

No. The Rabbinical certification of food to make it kosher, involves the ascertaining that the food has no ingredients or processes forbidden by Jewish law.

==============================================

To address a few widespread misconceptions on this subject:

-- Nothing that anybody can do or say, including a rabbi, can make non-kosher food kosher.

-- An edible item or preparation is inherently, in and of itself, either kosher or not. It's often obvious, but just as often, it's not obvious, because the laws that distinguish one status from the other are complex. In those cases, an individual educated and trained in the law, and familiar with it, can express an opinion. Note that his opinion is not what makes it kosher, and it's quite common that some people accept his opinion while others don't.

-- When the food comes from the supermarket shelf, and not straight off the farm in full view of the consumer, there is the question of how it was prepared, and what it came in contact with during processing, cooking, and packaging ... simply because there were many steps in there that the consumer didn't see. That's the reason for the organizations that monitor the process, from the farm to the packaged product, and allow their mark or icon to be printed on the package, certifying that the product is kosher to the level of the standards of that particular orgaization. Again, for each organization, there are kosher consumers who accept the standards of that particular one, and others who don't.

If something has no grain in it, and did not come into contact with something that had grain in it, or even if pots are hot enough, and chametz touches the pot, and the non ch…ametz touches the pot, it might be chametz. The laws are complicated, and this is not the right place for them. Also, many have a custom not to eat legumes on Passover because their flours' are simuler to grain flour, or possibly because kernals of grain would get mixed into them, and still do sometimes.

No. If a food item is not kosher (for example because it came froma non-kosher species, or was slaughtered improperly, or was foundto be injured or internally deformed, or was… incompletely drainedof blood, or meat and dairy components were accidentally mixed,etc.) then there's nothing a rabbi can do to it to make it kosher. Where there is a question, a rabbi may be able to TELL whethersomething is or isn't kosher, because of his extensive study of thesubject. But nothing a rabbi does can MAKE it kosher or not. Arabbi is supposed to have superior knowledge. He has no specialpowers. No foods need to be blessed by a rabbi in order to bekosher. Many non-Jewish people believe that for a food to be kosherit must undergo some sort of blessing, but this is a misconception- it simply needs to be acceptable according to laws known as kashrut . According to Jewish law and tradition, food is split into twogroups - treif (non-kosher, which includes the flesh ofanimals such as pigs, whales and birds of prey which are bannedoutright by kashrut, animals found already dead or animals killedby other animals) and kosher foods - the flesh of animalsaccepted by kashrut and slaughtered in strict accordance with thelaw of shechita (which demands that the animal does notsuffer and certain parts - ie; chelev fats, sciatic nerveand blood - be removed and that certain blemishes on the lungs arenot present). The system that guarantees food bought from shops is kosher iscalled hechsher . To display a hechsher stamp, a manufacturerwill need to be regularly visited by a mashgiach , aninspector who ensures the product is being prepared in accordancewith kashrut and as such is kosher (the mashgiach is paid for this,but the cost is low. Once the food is certified kosher, themanufacturer is able to sell it to a wider market and increaseprofits, thus off-setting the cost of the mashgiach and enablingthe product to be sold at the same price as previously - you do notpay any extra for food with a kosher stamp, despite what somepeople may claim). Most mashgichim (plural) are also rabbis,since the job requires an extensive knowledge of Jewish dietarylaws and rabbis are well-versed experts in Jewish law. This isprobably why many people mistakenly believe that kosher food mustbe blessed by a rabbi.

You slaughter it in the name of God. Answer: In order to be kosher, food has to be prepared according to the kosher-laws (see Deuteronomy ch.14). * Meat must be from… those land animals which have split hooves and chew their cud (such as beef and mutton) * Fish have to have scales and fins. The kosher diet excludes shellfish. * Birds cannot be amongst those listed as forbidden in the Torah (Deuteronomy ch.14) and cannot be hunters/scavengers. In actual practice, today we eat only poultry-species concerning which we have a tradition that they're permitted, such as chicken and turkey. * Animals must be slaughtered in the manner specified by Jewish law and must be free of all disease. In actual practice, those who keep kosher purchase meat which is certified as kosher. * As much blood as possible must be removed from meat before cooking, since consumption of blood is forbidden (Leviticus ch.17). This is done by the kosher butcher. * Dairy and meat cannot be combined in the same meal and there's a waiting period between eating one and then the other. After dairy: 1/2 hour. After meat: 6 hours for most Jewish communities. * Fruits and vegetables should be checked to be sure they're free of bugs. Some Jews avoid cauliflower, asparagus, and the like, because of the difficulty in checking them. Additionally, food must be prepared and handled following kashrut-laws and with kosher ingredients only. Any food that does not meet these requirements cannot be eaten by those who are religiously observant. Foods which are purchased should be labeled as having had kosher supervision during their processing.

The basic rules of kashrut (Jewish dietary laws) to follow are: * Any meat or poultry has to be certified kosher. * Fish has to be from a kosher species, skin on. If the …packaging the fish is in has kosher certification, it doesn't have to have the skin. * Meat and dairy cannot be combined in any way, poultry qualifies as meat in this case. Even products that contain dairy byproducts (whey, etc) cannot be combined with meat. * Fish and meat cannot be served on the same dish or at the same time. * In North America, milk is considered acceptable by most groups. Some groups do require kosher certification for milk. Almost all require kosher certification for dairy products (cheese, etc). There is a higher level of certification for dairy products called Chalav Yisroel. * Any processed ingredient must have kosher certification. * Some groups do not eat certain vegetables because it's too difficult to clean them of all bugs and dirt (broccoli, cauliflower, romaine lettuce, asparagus, etc). * Some groups require that a Jew is involved in the food preparation process of cooked food in some way, even turning on the stove/oven qualifies. Depending on what's being served and where, some people require supervision by a mashgiach. A mashgiach is a religiously observant Jew who is well versed in the laws of kashrut.

Whether or not a food of any kind is kosher has nothing to do with being blessed by a Rabbi. By default, all salt is kosher unless something is added to it to render it not ko…sher, additives that are non-kosher are usually flavourings.

The core rules of kashrut (dietary laws) are: * Land animals must have split hooves and chew their cud. * Fish have to have scales and fins. * Birds cannot be amongst t…hose listed as forbidden in the Torah and cannot be hunters/scavengers * Animals must be killed in a specific manner and must be free of all disease * As much blood as possible must be removed from meat as consumption of blood is forbidden * Dairy and meat cannot be combined in the same meal and there's a waiting period between eating one then the other. * Orthodox Jews and some Conservative Jews will not eat certain fruits and vegetables because it's too difficult to guarantee that all bugs have been washed away (cauliflower, asparagus, and the like). Additionally, food must be prepared and handled following kashrut. Any food that does not meet these requirements cannot be eaten by those who are religiously observant.

It is very complicated to explain. Every food has its own rules. Milk cant be mixed with meat, and fish cant be eaten with meat. Most people wait 30 mins after eating dairy be…fore eating meat, and 3 hours after meat before dairy. Even if food is kosher it must be prepared with uncontaminated supplies to remain kosher. Birds can't be wild birds and fish need to have fins and scales. Animals need to have split hooves and they need to chew their food twice like cows. After following these rules one must properly kill an animal with a flawless knife, with a sudden move, so the animal don't feel any pain. Then the lungs must be checked for diseases and many other body parts as well. Vegetables often need to be soaked in vinegar to kill and remove insects. There are many other conditions that need to met as well but these are the basics.

Jews eat kosher food due to the various laws laid out in the Bible, mostly in Leviticus and Deuteronomy, in which G-d instructs mankind as to which foods are permitted to us a…nd which are not (the reason why these foods are permitted or not is unknown and falls into the category of Jewish laws termed chukim , laws for which no reason is given). Kosher laws, known as kashrus, only apply to foods that come from animals. For meat to be kosher, it must be from one of the kosher animals (pigs are the best-known non-kosher animal among non-Jews, but there are many others such as whales, dolphins, fish that do not have both fins and scales, birds of prey, cats, dogs, ferrets, rabbits, almost all carnivores, camels, shellfish and all insects except a certain species of locust). Those animals that are kosher must be slaughtered by a highly trained slaughter man (commonly also a rabbi) called a shochet using a very sharp knife with a flawless edge in a process called shechita which is intended to prevent the animal from experiencing any pain or suffering. Animals cannot be killed in any other way, which is why Jews have not traditionally hunted for food or sport, and certain parts cannot be eaten including the blood and the sciatic nerve. In the case of some shochets, who have completed an extra and gruelling course of training) the sciatic nerve is removed, but the hind quarters that contain it are commonly sold to non-Jews for consumption. The carcass is then inspected closely for other signs that would render it unkosher, such as spots on the lungs. Finally, all any last traces of blood are removed by covering the meat in coarse salt which will absorb it - this is the kosher salt you may have seen for sale (salt, being a mineral, is not subject to kashrus and can be eaten by Jews). It's complex, which is why - along with the religious requirement to avoid causing suffering to any living thing - so many Jews are strictly vegetarian nowadays. Kashrus also applies to the consumption of meat and dairy together, which is not permitted so Jews will wait a certain amount of time after consuming one before consuming the other. All plants are considered parve, meaning that they can be eaten with anything including dairy or meat. Eggs are also considered pareve. Note that, despite what many non-Jewish people assume, at no point does food need to have any sort of blessing performed in order to be kosher - it must simply be produced in strict accordance with Jewish law. You can recognise kosher food by the presence of a hechsher stamp, a mark on the label which producers are permitted to use after being certified kosher by a mashgichim who checks the premises where the food is made and supervises the entire process. Despite what some people, often those with a hidden and antisemitic agenda of their own, earning the right to display a hechsher symbol does not raise the price of the food - in actual fact, since the food can then be bought by Jews as well as non-Jews, it increases the market share and pays for itself or can even allow the manufacturer to lower the price.

That would be a perfectly acceptable practice, but it's not necessarily the Rabbi's job. Any adult (13 or older) Jewish male who is capable of preparing the portion and re…ading it competently may present the public Torah reading. In some larger, wealthier congregations, the reader is a paid position on the professional staff. In other congregations ... such as the one I attend ... the Torah reading is presented by as many as 10 or 20 different members, who are able and willing to do it and who volunteer on a rotating basis. And in still other congregations, the Rabbi may be the only person available and capable of reading the Torah. Note that a Jewish worship service does not require the presence of a Rabbi, and there are many congregations that function just fine without a Rabbi. Also, there are others whose attendees include several ordained Rabbis. With Judaism having evolved in as many as 140 different countries, there is a broad spectrum of small details in today's synagogue services.

Once upon a time, there was a rabbi named Abraham. He taught Torahin a synagogue, as most rabbis do, so that the congregants wouldknow more of the history of Judaism. His favo…rite part was thestory of the Exodus of the Hebrews. After the study, he ate akosher lunch.